Ingredients
- 1 bunch of spring onions, trimmed
- 1 sweet potato
- 2tbs toasted sesame oil, plus a little more for drizzling
- 1 red chilli, deseeded and sliced
- Salt and black pepper
- 4tbs kecap manis
- 2tbs water
- 2tsp sesame seeds
- 2 fillets of salmon, about 140g each
- Juice of 1 lime
- Half cucumber, peeled and cut into batons
- 2 Little Gem lettuces, trimmed and washed
1 Set the oven to 200 degrees.
2 Shred the spring onions as finely as you can, at an angle. Cover them with cold water and put in the fridge for a minimum of 30 minutes. This will crisp up the spring onions in true Chinese style.
3 Peel and slice the sweet potato ultra-thinly — a mandolin is perfect for this if you have one.
4 Put the sweet potato in a bowl and add the sesame oil and chilli, then season with salt and pepper. Turn everything together, then lay on a baking tray, thinly and evenly.
5 Put the kecap manis, water and sesame seeds in a bowl, mix, then turn the salmon in the sauce so it is coated.
6 Lay the salmon on top of the sweet potato. Scrape out the remaining sauce and dot it around the tray.
7 Add another drizzle of sesame oil over the salmon and bake for 15 minutes. When it is cooked, add a squeeze of lime and serve with the drained spring onions, cucumber and lettuce.
8 Fork the salmon into chunks and wrap in the lettuce, along with some sweet potato, cucumber and spring onion.
